Kathryn's Bean & Sausage Sofrito

I am part of a cooking club that explores cuisines from different regions around the world. When we progressed to the Iberian Peninsula, I researched traditional bean “sofrito” dishes—referring to the cooked and fragrant tomato sauce in Spanish, Latin American, Caribbean and Italian cuisines. A typical Spanish bean “sofrito” calls for Spanish chorizo or Portuguese linguica. I decided to lighten it up and add an extra flavor level with chicken apple sausage. With its new California twist, I am pleased to share with you this easy-to-prepare, savory meal. Serve it up with a glass of Pellegrini wine,

and you are sure to please a crowd.

-Kathryn Pellegrini Inglin

 

2 tablespoons extra virgin olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1/2 habanero chili pepper, seeded and chopped

3 Roma tomatoes, chopped

3 chicken apple sausages*, about 1/2 lb., cut into 1/4 inch slices

3 15-oz. cans of butter or cannellini beans, drained

Salt and pepper

 

Heat the oil in a 12-inch skillet over medium heat. When hot, sauté the onions until translucent. Add the garlic and habanero pepper. Once browned, stir in the tomatoes. When the tomato is cooked, about 3 minutes, add the sausage slices. Continue to cook

until the sausage slices are brown. Add more olive oil if the mixture begins to stick. Reduce heat to low.

 

Rinse the beans under cold water and drain. Add to the skillet and stir, heating the mixture on low heat until the beans are hot. Season with salt and pepper to taste. Serve in bowls with slices of fresh baguette.

 

Serves 4 as a main course.

 

*You may substitute any sausage you prefer.

Back to the Recipes